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Recipes
Easy Vegan Chocolate Cake

17 INGREDIENTS • 9 STEPS • 55MINS

Easy Vegan Chocolate Cake

Recipe
3.5
2 ratings
This super Easy Vegan Chocolate Cake recipe is to die for. Made with healthier alternatives than your traditional cake, and loaded with chocolate, your whole family is going to love this vegan dessert.
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
This super Easy Vegan Chocolate Cake recipe is to die for. Made with healthier alternatives than your traditional cake, and loaded with chocolate, your whole family is going to love this vegan dessert.
55MINS
Total Time
$1.86
Cost Per Serving
Ingredients
Servings
8
us / metric
Cake
Almond Milk
1 1/4 cups
Almond Milk
or Vegan Milk of Choice
Brown Sugar
2 cups
Brown Sugar
or White Sugar
Unsweetened Cocoa Powder
1/2
Unsweetened Cocoa Powder
plus 1/3 cup
Baking Powder
4 tsp
Baking Powder
Baking Soda
2 tsp
Baking Soda
Salt
1 pinch
Coconut Oil
1/2 cup
Coconut Oil, melted
plus extra for greasing the pan
or Vegan Butter, melted
Water
1 cup
Water
boiling
Chocolate Frosting
Raw Cashews
2 cups
Raw Cashews
soaked in cold water for a least 1 hour then strain and rinse
Unsweetened Cocoa Powder
1/2 cup
Unsweetened Cocoa Powder
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar
Almond Milk
4 Tbsp
Almond Milk
plus 1 tablespoon if needed
Salt
1 pinch
Nutrition Per Serving
VIEW ALL
Calories
708
Fat
31.1 g
Protein
13.5 g
Carbs
106.0 g
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Easy Vegan Chocolate Cake
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author_avatar
Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/

Author's Notes

The cake will last up to 1 week in a tightly sealed container on the counter at room temperature.

Any leftover icing will last up to 1 week in a sealed container in the fridge.

If you are making this cake and are not vegan, you can use regular milk and regular butter but I highly suggest you try this cake as it is. It’ll really show you just how easy vegan baking can be!
Cooking InstructionsHide images
step 1
Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.
step 2
Preheat your oven to 350 degrees F (180 degrees C).
step 3
To a small bowl, add your Apple Cider Vinegar (2 Tbsp) and Almond Milk (1 1/4 cups). Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!
step 4
To a large bowl, add your Brown Sugar (2 cups), All-Purpose Flour (2 1/4 cups), Unsweetened Cocoa Powder (1/2), Baking Powder (4 tsp), Baking Soda (2 tsp), and Salt (1 pinch). Whisk till well combined and there are no lumps.
step 5
To the bowl, add the Coconut Oil (1/2 cup), Vanilla Extract (1 Tbsp), and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling Water (1 cup) and whisk for another 30 seconds.
step 6
Transfer mixture to the baking tin and bake for 32-35 minutes.
step 7
Remove from the oven and let the cake cool completely in the baking tin.
step 8
For the frosting, simply add Raw Cashews (2 cups), Unsweetened Cocoa Powder (1/2 cup), Powdered Confectioners Sugar (4 Tbsp), Almond Milk (4 Tbsp), Vanilla Extract (1 tsp), and Salt (1 pinch) into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.
step 9
Enjoy with fresh berries or some vanilla ice cream or both!
step 9 Enjoy with fresh berries or some vanilla ice cream or both!
Tags
view more tags
Dairy-Free
Healthy
Shellfish-Free
Vegan
Vegetarian
Dessert
Mother's Day
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